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Kishka-Stuffed Capons for Passover




1. In a large mixing bowl, lightly season capons with salt. In a small bowl, combine sauce ingredients; pour over capons and coat all sides well. Set aside.


In place of the creamy dressing, you can also use 1/4 cup Rorie’s Homemade Mayonnaise or store-bought mayonnaise

Prepare the Kishka

1. In the bowl of a food processor fitted with the S-blade, pulse carrot, celery, and potato until chopped and blended. Alternatively, you can use a hand grater. Transfer to a bowl.
2. Add coating crumbs and salt. Add oil. Mix well with a fork, then mix by hand to form into a ball.
3. Divide mixture in half. You will use one half to prepare your capons.  Either freeze the other half for the next time you want to make this recipe or use it to make Kishka for your cholent (see note).


To make Kishka for your cholent, place one half of the mixture toward the top of a piece of parchment paper. Roll up tightly and twist both ends to ensure that the loaf stays closed. Place on top of the prepared cholent before Shabbat and let cook until serving.


Instead of coating crumbs, you can use 2 and 1/2 cups almond flour seasoned with 2 teaspoons paprika, 2 teaspoons sea salt, and 1 teaspoon each onion powder and garlic powder.

Assemble the Capons

1. Preheat oven to 350 degrees Fahrenheit.
2. Lay piece of turkey pastrami (optional) over each capon.
3. Scoop out one tablespoon kishka filling and form into a snake; place it on top of the pastrami (or straight onto the capon if you’re not using pastrami).
4. Roll up each capon and place seam-side-up into a 9×13-inch baking pan. Once all capons are rolled, baste with excess sauce.
5. Cover. Bake for 45 minutes, then uncover and baste with extra liquid. Raise oven temperature to 400 degrees Fahrenheit. Bake uncovered for an additional half hour or until desired crispness is achieved.